Miso-Glazed Pumpkin, Chicken & Crunchy Rainbow Salad

Name: Miso-Glazed Pumpkin, Chicken & Crunchy Rainbow Salad with Creamy Dressing & Pickled Ginger
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 pumpkin; 1 packet miso paste; 1 tbs honey; 1 tsp vinegar (white wine or rice wine); 1 Red Radish; 1 cucumber; ½ lemon; 1 packet garlic aioli; ½ packet sesame oil blend; ½ tbs low sodium soy sauce; 1 packet deluxe salad mix; 1 packet mixed salad leaves; 1 packet Crunchy Fried Noodles; ½ sachet everything garnish; 1 packet pickled ginger; 1 packet chicken thigh

with Creamy Dressing & Pickled Ginger

Get up to $200 off!

This crunchy rainbow salad has flavour, texture and colour, leaving no box unticked. A superstar salad this good, deserves some equally sensational company, so welcome to the plate; miso-glazed pumpkin and chicken. You can thank us later!

This recipe is under 650kcal per serving.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Allergens:

Soy

•Gluten

•Wheat

•Eggs

•Sesame

•Gluten/Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

pumpkin

1 packet

miso paste

(Contains: Soy, Gluten, Wheat;)

Red Radish

cucumber

lemon

1 packet

garlic aioli

(Contains: Eggs;)

½ packet

sesame oil blend

(Contains: Sesame;)

1 packet

deluxe salad mix

1 packet

mixed salad leaves

1 packet

Crunchy Fried Noodles

(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

½ sachet

everything garnish

(Contains: Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy.)

1 packet

pickled ginger

1 packet

chicken thigh

Not included in your delivery

olive oil

1 tbs

honey

1 tsp

vinegar (white wine or rice wine)

½ tbs

low sodium soy sauce

(Contains: Gluten/Gluten, Soy;)

Nutritional Values

Energy (kJ)2343 kJ

Calories560 kcal

Fat34.9 g

of which saturates3.8 g

Carbohydrate46.8 g

of which sugars30.1 g

Dietary Fibre10.1 g

Protein12.1 g

Sodium944 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges. • In a small bowl, combine miso paste, the honey and vinegar. • Place pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. Brush over miso mixture. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

• Meanwhile, thinly slice red radish and cucumber into rounds. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to lined oven tray, season with salt and pepper and bake until cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• In a large bowl, combine garlic aioli, Japanese style dressing, the low sodium soy sauce and a good squeeze of lemon juice. • When pumpkin is done, to bowl with dressing, add deluxe salad mix, mixed salad leaves, radish, cucumber and crunchy fried noodles. Toss to combine. Season to taste.

• Slice chicken. • Divide crunchy rainbow salad between bowls. Top with miso glazed roast pumpkin and chicken. • Sprinkle with a pinch of everything garnish. Top with pickled ginger. Serve with any remaining lemon wedges. Enjoy!